"Heavenly Blueberry & Cream Angel Dessert" ~A Kitchen Post

This recipe is from:
http://www.melskitchencafe.com/heavenly-blueberry-and-cream-angel-dessert/

Although I see that it is posted in various places online, so I can't say for sure where it originated from.  I found it b/c a lady in my Sunday School class, Paula, brought it to a BBQ this past Saturday, and then kindly remembered to bring me the recipe on Sunday, b/c I had asked for it.

I think I'm a sucker for trifles.  They are just SO pretty!  I don't own a trifle bowl, but I have one that's very like a trifle bowl & it is good enough.

This dessert has plenty of fatty, yummy ingredients & of course it's sweet- but it doesn't over-do it on the sweetness.  The blueberry filling only has 2 T of sugar and the whipped cream just 3 T of powdered sugar.

Blueberry filling:

• 12 oz. frozen blueberries
• 2 T sugar
• 2 T cornstarch
• 1/4 c. cold water
• 1/2 T lemon juice

Cake & Cream:

• Baked, cooled & cubed angel food cake, (may not need all of it.  I used a mix, but I think you can use any type of angel food cake- homemade, mix or purchase one that has already been made.)  
• 16 oz. cream cheese, softened
• 2/3 c. half and half or evaporated milk
• 2/3 c. sugar

Whipped Cream:

• 1 1/2 c. heavy cream
• 3 T powdered sugar

Directions:

1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water & lemon juice.  Bring the mixture to a simmer & cook until thickened, 5-7 minutes, stirring often.  Remove from the heat & let cool to room temperature.
2. For the cake & cream layer, in a blender or with an electric mixer whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy.  Transfer the mixture to a bowl if you use a blender.  Fold in the angel food cake cubes.  Keep in mind that you may not use all the cake cubes, especially if using an angel food cake mix.  Add cake cubes unti they are all thickly coated with a layer of cream.  If making this in advance, it can dry out if there is too much angel food cake added.
3. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.  
4. To assemble, in a trifle dish or in a large glass blow, spread half of the angel food cake mixture.  Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream.  Repeat the layers.
5. Cover and refrigerate at least 2 hours or up to 24 hours.  Serve chilled.